Prepare the leek by trimming the dark green tops and root ends.

Split the white leek stalk lengthwise and rinse thoroughly to remove any dirt.

Finely chop the leek.

Chop the shallots.

Mince the garlic.

In a frying pan over medium-high heat, combine the chopped leek, shallots, minced garlic, and thawed soybeans with 2 tablespoons of olive oil.

Stir the mixture until the leek becomes limp (6-8 minutes).

Transfer the soybean mixture to a food processor.

Whirl the mixture until it's coarsely pureed.

Add the remaining 3 tablespoons of olive oil, one tablespoon at a time, while continuing to whirl until the mixture achieves a spreadable consistency.

Season the soybean spread to taste with salt and white pepper.

Stir in the finely chopped fresh mint leaves.

Slice the baguette on a slight diagonal into 1/4-inch thick pieces.

Arrange the baguette slices on baking racks on baking sheets.

Spray the baguette slices lightly with garlic-flavored cooking oil spray or brush with olive oil.

Bake in a preheated oven at 425°F (220°C) for 6-9 minutes, or until lightly browned.

Spread about 1 tablespoon of the soybean mixture onto each toasted baguette slice.

Rinse and thinly slice the cucumber crosswise.

Garnish each toast with a cucumber slice, a fresh mint leaf, and a sprinkling of chili powder.

Serve the crostini with lime or lemon wedges for squeezing over each bite just before eating.